JPH099886A - Frozen food for instant fried food and its production - Google Patents
Frozen food for instant fried food and its productionInfo
- Publication number
- JPH099886A JPH099886A JP7196913A JP19691395A JPH099886A JP H099886 A JPH099886 A JP H099886A JP 7196913 A JP7196913 A JP 7196913A JP 19691395 A JP19691395 A JP 19691395A JP H099886 A JPH099886 A JP H099886A
- Authority
- JP
- Japan
- Prior art keywords
- frozen
- food
- temperature
- oil
- oil film
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、トンカツ、チキンカ
ツ、ビーフカツ、メンチカツ等の即席揚げ物用の冷凍食
品およびその製造方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen food for instant fried food such as pork cutlet, chicken cutlet, beef cutlet, and minced cutlet, and a method for producing the same.
【0002】[0002]
【従来の技術】冷凍されたトンカツ、チキンカツ、ビー
フカツ等の衣付き揚げ物食品は、長期保存が可能であっ
て、油調理あるいは温めることによって手軽に食べるこ
とができるものであって、職業婦人の増加、深夜、早朝
等にも活動する人々の増加等ライフスタイルの変化、ま
たコンビニエンスストア、軽食レストランやファミリー
レストランの影響もあって、需要が増加してきている。
しかしながら、従来の冷凍食品は、生肉に火が入るまで
の時間(肉厚の違い、冷凍状態で揚げるか、半解凍状態
で揚げるかの違い等による)が微妙に違えば、揚げる時
間の決定は変化し、その結果が肉の生煮え、または揚げ
すぎによる味の劣化等につながる面があった。生肉に衣
を付けて冷凍した物は、7〜8分の油調(揚げ処理の意
味)時間を要し、その断面を図3に示すが、肉の収縮が
起こり、衣との間に剥離が生じた。即ち、図3に示す従
来例では、生肉1にバッター粉2、パン粉3にて衣を形
成したものを冷凍しているが、これを油調すると、肉の
芯まで充分に加熱する必要があることから、油調に7〜
8分程度要し、肉は図3(ロ)に示すように、収縮が起
こり、衣層を形成するバッター、パン粉との間に空隙が
生じる。図3(イ)は、冷凍状態を示す従来例である。
生肉1にバッター粉2、パン粉3を付着させて衣を形成
して冷凍したものである。図3(ロ)は、冷凍したもの
を油調したものであって、油調前の肉の大きさ6(点線
で示す)は油調による収縮4を生じて、縮んでしまい、
衣であるバッター粉2、パン粉3との間に剥離空間5が
発生している図を示している。このような例において
は、表面が固くなり、肉と衣に隙間ができ、旨味が損な
われてしまっている。このように、従来の冷凍トンカツ
等の冷凍の衣付き揚げ物食品では、食べる段階におい
て、非冷凍食品に匹敵する作りたての風味、揚げたての
さくさくした食感を消費者に提供できていないのが現状
であった。また製造する側においても、肉類を原料にす
ることに起因する次のような問題点があった。Frozen pork cutlet, chicken cutlet, beef cutlet, and other fried foods with clothes can be stored for a long period of time and can be easily eaten by cooking with oil or warming, which increases the number of working women. Demand is increasing due to changes in lifestyle such as an increase in the number of people who are active even at midnight and early morning, as well as the effects of convenience stores, light meal restaurants and family restaurants.
However, in conventional frozen foods, if there is a slight difference in the time until raw meat goes into fire (due to the difference in wall thickness, whether it is fried in the frozen state or in the half-thawed state), the frying time will not be determined. However, the result was that the meat was boiled raw or the taste was deteriorated due to over-fried food. Frozen raw meat that is battered requires 7-8 minutes of oil conditioning (meaning frying), and its cross section is shown in Fig. 3. The meat shrinks and peels off from the batter. Occurred. That is, in the conventional example shown in FIG. 3, raw meat 1 having batter formed with batter powder 2 and bread crumbs 3 is frozen, but if this is adjusted with oil, it is necessary to sufficiently heat the core of the meat. Therefore, 7 to oil-like
It takes about 8 minutes, and as shown in FIG. 3B, the meat shrinks, and voids are formed between the batter and bread crumbs that form the batter layer. FIG. 3A is a conventional example showing a frozen state.
Batter flour 2 and bread crumbs 3 were attached to raw meat 1 to form a batter and frozen. FIG. 3B shows an oil condition of a frozen product, in which the size 6 of the meat before the oil condition (shown by a dotted line) contracts 4 due to the oil condition and shrinks.
The figure shows that a peeling space 5 is generated between the batter powder 2 and the bread crumbs 3 which are clothes. In such an example, the surface is hardened, a gap is formed between the meat and the batter, and the umami is lost. As described above, in the conventional frozen fried food with clothes such as frozen pork cutlet, it is not possible to provide the consumer with a freshly prepared flavor comparable to that of non-frozen food and a crispy texture of freshly fried food at the eating stage. there were. Further, on the manufacturing side, there were the following problems due to the use of meat as a raw material.
【0003】肉は、豚等の個体差、原料の部位、更に同
じ部位であっても筋肉繊維の方向性、脂肪の混じり具合
等のバラツキが存在していて、均一化できない素材であ
るので、結果として、油調後に味のバラツキ、肉の収縮
によって生ずる大きさ、重量のバラツキ、衣と具の剥離
等制御できない問題が存在し、均等な大きさの製品の製
造の困難性、歩留り悪さがあった。この問題の解決に
は、種々のアイデアが提案されている。[0003] Meat is a material that cannot be homogenized because there are variations such as individual differences in pigs and the like, parts of raw materials, and even in the same parts, there are variations such as the direction of muscle fibers and the degree of mixing of fat. As a result, there are uncontrollable problems such as variation in taste after oil preparation, variation in size caused by shrinkage of meat, variation in weight, separation of clothes and utensils, and difficulty in manufacturing products of uniform size and poor yield. there were. Various ideas have been proposed to solve this problem.
【0004】例えば、水蒸気不透過性のフイルムで乾燥
剤と一緒に被覆して冷凍する発明(特開平5−6457
4号公報)、衣付き素材を半揚げした状態でさらに衣液
を付けててんぷらの外観を形成して再油調過程を経由し
て冷凍てんぷらを製造する発明(特開平5−49412
号公報)、フライ素材をルー入りバッター粉を材料の一
つとしたバッター液に漬けた後、油で揚げたドライパン
粉を付着させた物を電子レンジで加熱処理する。あるい
は生パン粉を付着させた後、一旦揚げてから冷凍し、使
用時にオーブンで加熱調理するフライ用食品を製造する
発明(特開平4−144659号公報)、コーンフラワ
ーを混入したパン粉により冷凍フライ食品製造すること
により電子レンジ調理による食感を改善する発明(特開
平4−53459号公報)、乳蛋白と油脂を混合したバ
ッター組成物を素材に被覆し、さらに衣粉を被覆して冷
凍し、オーブン、オーブントースター、電子レンジ等で
加熱処理する冷凍揚げ物食品を製造する発明(特開平4
−27355号公報)、微粒子状油脂を単あるいは衣粉
と混合して素材に付着させ、未加熱の状態で冷凍し、使
用時には油で揚げることなく、フライパン、オーブン等
で加熱処理する冷凍食品を製造する発明(特公昭62−
50096号公報)、油中水型エマルジョンの衣で被覆
しさらにパン粉等で衣粉を付着させて冷凍し、使用時に
フライパンで加熱調理する油で揚げる必要のない衣付き
冷凍食品を製造する発明(特開昭58−78549号公
報)、バッターおよびパン粉を付着させた素材を、蒸気
と乾熱を併用して中心温度が80℃以上になるまで加熱
した後食用油で被覆し、冷凍し、使用時にフライパンや
オーブンで加熱する冷凍食品を製造する発明(特公昭6
3−29986号公報)、可溶性ゼラチンでてんぷら素
材を被覆して食感を改善した、電子レンジ対応の冷凍て
んぷらの発明(特開平4−8255号公報)、多孔質粉
体と吸質粉体を混合した衣粉を用いることによって、食
感を改善した電子レンズ対応の冷凍揚げ物食品の発(特
開平3−251146号公報)が挙げられる。For example, an invention in which a film impermeable to water vapor is coated with a desiccant and then frozen (Japanese Patent Laid-Open No. 6457/1993).
No. 4), an invention of producing frozen tempura through a re-oiling process by further applying a coating liquid in a state of semi-fried deep-fried material to form a tempura appearance (JP-A-5-49412).
Japanese Unexamined Patent Publication No. 2004-242242), the frying material is soaked in a batter liquid containing roux-containing batter powder as one of the ingredients, and then dried bread crumbs fried in oil are attached to the material, which is then heat-treated in a microwave oven. Alternatively, an invention of producing a food for frying, in which raw bread crumbs are adhered, then fried and then frozen, and cooked by heating in an oven at the time of use (JP-A-4-14459), frozen fried foods with bread crumbs mixed with corn flour An invention for improving texture by microwave oven cooking by producing (Japanese Patent Application Laid-Open No. 4-53459), a material is coated with a batter composition in which milk protein and fats and oils are mixed, and further coated with flour and frozen, Invention for producing frozen fried food that is heat-treated in an oven, an oven toaster, a microwave oven, etc.
No. 27355 gazette), a finely divided oil or fat is mixed with a material or a mixture of powder and adhered to a material, frozen in an unheated state, and frozen in a frying pan, an oven, or the like without being fried in use. Invention to be manufactured (Japanese Patent Publication No.
No. 50096 gazette), an invention for producing a frozen food with a coat, which is covered with a water-in-oil emulsion batter, further frozen with a batter of bread crumbs attached thereto, and which does not need to be fried with oil to be cooked in a frying pan at the time of use ( JP-A-58-78549), a material to which a batter and bread crumbs are attached is heated to a center temperature of 80 ° C. or higher by using steam and dry heat together, and then coated with edible oil, frozen, and used. Invention of producing frozen foods that are sometimes heated in a frying pan or oven (Japanese Patent Publication Sho 6)
No. 3-29986), invention of frozen tempura compatible with microwave oven (JP-A-4-8255), in which a tempura material is coated with soluble gelatin to improve texture, and porous powder and absorbing powder are used. An example of the frozen fried food corresponding to an electronic lens (Japanese Patent Laid-Open No. 3-251146), which has improved texture, by using the mixed clothing is mentioned.
【0005】[0005]
【発明が解決しようとする課題】これら各種の工夫され
た先行発明が存在するが、これらを冷凍トンカツ等に適
用した場合、消費者が食べるときに作りたての風味と食
感を得ること、少量の油あるいは油を使わずにフライパ
ンや電子レンジで短時間の加熱調理をすむ簡便性を両立
させる衣付き冷凍食品を提供することはむずかしいもの
がある。特に一枚肉やブロックの肉においては、満足す
るものが実現されていない。具体的には、食べるときの
風味、食感が非冷凍品に比べて劣る点、具と衣が剥離す
る点、肉のジュウシー感が維持しにくい点、肉の不均質
収縮による大きさ・重さ・外形の不揃いの問題があっ
た。また、生産行程で揚げ処理使用後の大量に発生する
廃油の処理の問題もある。Although various prior inventions have been devised, when these are applied to frozen pork cutlet, etc., consumers can obtain a freshly made flavor and texture when eating, and a small amount of It is difficult to provide frozen frozen foods with clothes that are both oil-free and easy to cook in a frying pan or microwave for a short time. Satisfaction has not been realized especially for single-piece meat or block meat. Specifically, the flavor when eating, the texture is inferior to that of non-frozen products, the peeling of the filling and the batter, the difficulty of maintaining the juiciness of the meat, the size and weight of the meat caused by uneven shrinkage. There was a problem of unevenness in outer shape. In addition, there is a problem in processing a large amount of waste oil generated after frying in the production process.
【0006】本発明は、ばらつきの少ない製品、包装状
態での保形性向上、そして特には油で揚げることを必要
としない、食感・風味を改善する即席タイプの揚げ物用
の冷凍食品およびその製造方法を提供しようとするもの
である。そして研究開発を進めたが、特に肉類は、肉類
が加熱収縮するため揚げ工程で衣と具の剥離が生ずるこ
と、肉汁等のエキスが流失すること、同一条件で加熱処
理すると肉質にばらつきがあるため製品間にむらがでる
ことなどの特有の課題があることを発見し、この特有の
課題を解決することで衣付き冷凍食品全体に適用できる
技術を開発せんとするものである。また、トンカツ類を
単純に冷凍箱詰めした場合、パン粉の表面が崩れる問題
があった。The present invention is a frozen food product for improvised fried foods, which has less variation, improves shape retention in a packaged state, and improves texture and flavor, which does not require frying in particular, and a frozen food product thereof. It is intended to provide a manufacturing method. Then, we proceeded with research and development, but in particular, meat suffers from peeling of clothes and ingredients in the frying process due to heat shrinkage of meat, extract of meat juice etc. is washed away, and meat quality varies when heat-treated under the same conditions Therefore, we discovered that there is a unique problem such as unevenness between products, and by solving this unique problem, we will develop a technology that can be applied to all frozen foods with clothes. Further, when the pork cutlet was simply packed in a frozen box, there was a problem that the surface of the bread crumbs collapsed.
【0007】また本発明は、冷凍の即席油調タイプの揚
げ物、特に肉系の揚げ物に発生しがちな素材である具材
の縮み、衣と具材の離れの防止および油調時間を大巾に
短縮して、素材の風味、品質を維持させる技術を開発
し、簡便で美味しい揚げ物を提供することを目的とする
ものである。そしてトンカツ、チキンカツ、ビーフカ
ツ、メンチカツ、唐揚げおよびてんぷらが主な対象製品
である。Further, the present invention is to prevent the shrinkage of ingredients, which is a material which is apt to occur in frozen instant oil-type fried foods, especially meat-based fried foods, to prevent the separation of clothes and ingredients, and to greatly adjust the oil adjustment time. The purpose of the present invention is to provide a simple and delicious fried food by developing a technique for maintaining the flavor and quality of the material. Tonkatsu, chicken cutlet, beef cutlet, minced cutlet, fried chicken and tempura are the main products.
【0008】また本発明の要点は、衣粉を付着させる前
に素材を加熱処理すると揚げ処理を短時間で済ませるこ
とができて、衣と具の剥離を回避できることを発見し、
さらに単なる揚げ処理前加熱では、肉類特有の加熱収
縮、旨味成分が肉汁とともに流出する等の問題点が残る
ため、さらに鋭意研究、開発を続けた結果、次の3点に
よって問題点を解決できる発明を完成するに至ったもの
である。[0008] Further, the gist of the present invention is that if the raw material is heat-treated before adhering the clothing powder, the frying treatment can be completed in a short time, and peeling of the clothing and the ingredient can be avoided.
Further, since the problems such as heat shrinkage peculiar to meat and the umami component flow out together with meat juice remain in the mere heating before fried treatment, as a result of further intensive research and development, the following three points can solve the problems. Has been completed.
【0009】[0009]
1.揚げ物の素材を必要に応じて真空包装等の包装をし
て、蒸煮、ボイル、輻射熱等の加熱手段を用いて、素材
の中心温が素材のタンパク質が凝固する温度域であっ
て、分水作用開始温度以下の低温領域で芯まで十分に火
を入れること。 2.加熱処理した肉等の身や具にアルファ化あるいはア
ルファ化を促進したバッター粉をつけ、色の付き易い褐
変促進タイプのパン粉をまぶすこと。 3.凍結状態のまま、油を付着させて油膜層を表面に形
成すること。 4.上記1,2,3の工程の一部または全てを組み合わ
せて処理した後、冷凍し、必要に応じて箱詰めし、保存
・流通させること。特にこの発明は、豚肉、牛肉、鶏
肉、魚肉を対象とした場合に有効である。また、海老、
牝蠣、いか等の魚貝類にも応用することができるもので
ある。この工程の概略は図1に示す。1. The fried food material is vacuum-wrapped if necessary, and using heating means such as steaming, boiling, or radiant heat, the central temperature of the material is the temperature range where the protein of the material is coagulated In a low temperature region below the starting temperature, fully heat the core. 2. Apply battered flour to the body or ingredients of heat-treated meat, etc. that are pregelatinized or promoted pregelatinization, and sprinkle with browning accelerating type bread crumbs that are easily colored. 3. To form an oil film layer on the surface by attaching oil while frozen. 4. After a part or all of the above steps 1, 2 and 3 are combined and processed, they are frozen, packed in boxes if necessary, and stored and distributed. The present invention is particularly effective for pork, beef, chicken and fish. Also, shrimp,
It can also be applied to fish and shellfish such as pistil and squid. The outline of this step is shown in FIG.
【0010】[0010]
【作用】以下に各要素技術について詳述する。 1.揚げ物の素材を必要に応じて真空包装等の包装をし
て、蒸煮、ボイル、輻射熱等の加熱手段を用いて、素材
の中心温が素材のタンパク質が凝固する温度域であっ
て、分水作用開始温度以下の低温領域で芯まで十分に火
をいれることについて。油調の加熱処理によって肉の変
形、縮み、衣と身の剥離等の問題が発生することが実験
によって確認されたので、このような問題の発生しない
限度の油調時間にする必要があると考えて、加熱処理済
みのものを冷凍することに着眼したが、単純に油調後の
トンカツを冷凍したものを、解凍し再油調しても上述の
欠点は完全には解消されず、また風味、食感も劣るもの
であった。そこで、油調は消費段階で行う必要があるこ
と、冷凍前に中身の肉の部分のみにか熱処理が終了して
いる必要があることの条件を満足する技術開発が求めら
れるとととなり、各種加熱処理を試みることとなった。[Function] Each element technology will be described in detail below. 1. The fried food material is vacuum-wrapped if necessary, and using heating means such as steaming, boiling, or radiant heat, the central temperature of the material is the temperature range where the protein of the material is coagulated About setting the fire sufficiently in the low temperature region below the starting temperature. It has been confirmed by experiments that problems such as meat deformation, shrinkage, peeling of clothes and meat, etc. occur due to heat treatment of oil condition, so it is necessary to set the oil conditioning time within the limit where such problems do not occur. Thinking about it, I focused on freezing the heat-treated one, but simply thawing and re-oiling the frozen Tonkatsu after oil conditioning does not completely eliminate the above-mentioned drawbacks. The flavor and texture were also inferior. Therefore, it is necessary to develop technology that satisfies the conditions that oil conditioning must be performed at the consumption stage and that heat treatment must be completed only on the meat portion before freezing. It was decided to try heat treatment.
【0011】ブロックの肉類を焼く、煮る等の加熱では
前述したように収縮、変形、旨みの流出等の問題が解決
できず、次に、レトルトパウチ食品の名で実用化されて
いる真空包装加熱処理に着目したが、この技術はレトル
トパウチと呼ばれるレトルト殺菌が可能な耐熱性の袋状
の包装容器に食品を充填、密封し、100℃以上で加圧
加熱殺菌を施すものであって、殺菌性、保存性には優れ
ているものの、やはりブロックの肉類の問題を解決する
ことはできないものであった。レトルトパウチ食品の代
表的なものは、カレー、シチュー、牛どんの素、おで
ん、しゅうまいなどの調理済み食品、ミートソース、マ
ーボー豆腐の素などの調味用材料、ハンバーグなどの食
肉加工品、白米、チャーハンなどの米飯類、コンソメな
どのスープ類があることはこの技術の限界を示している
ものであることを知った。さらに調査、研究開発を続け
た結果、最近実用化されつつある真空調理技術の応用を
試みた。この技術は、肉類の場合は、素材をフイルムで
包み真空状態にして60数度前後の低温で蒸煮や湯煎に
よって長時間加熱することで素材本来の旨さを損なうこ
となく調理できて低温で長時間保存ができるものであ
る。この60数度の温度は、肉の主な成分であるタンパ
クの被加熱変性が凝固開始と分水作用が異なる温度で進
むことを知り、この凝固開始温度と分水作用開始温度の
間で加温することで、肉汁が流出せずかつ肉の収縮が発
生しないことに着目したものである。この加温する温度
は、肉質、料理の対象で異なるが概ね58〜62〜68
℃であることを確認した。The heating such as baking and boiling the meat of the block cannot solve the problems such as shrinkage, deformation, and umbilical discharge as described above. Next, the vacuum packaging heating which has been put into practical use under the name of retort pouch foods is used. Focusing on the treatment, this technology fills and seals food in a heat-resistant bag-shaped packaging container called retort pouch that can be sterilized by retort, and sterilizes it under pressure and heat at 100 ° C or higher. Although it was excellent in storage stability and storability, it could not solve the problem of meat of block. Typical retort pouch foods include cooked foods such as curry, stew, beef noodles, oden and sushi, meat sauce, seasoning ingredients such as marbo tofu, processed meats such as hamburger, white rice, fried rice. I learned that the existence of cooked rice and soup such as consomme indicates the limit of this technology. As a result of further research and research and development, we tried to apply the vacuum cooking technology that has recently been put into practical use. In the case of meat, this technique involves wrapping the material in a film, vacuuming it, and heating it at a low temperature of around 60 degrees Celsius for a long time by steaming or boiling so that it can be cooked without impairing the original taste of the material and can be cooked at a low temperature. It can save time. The temperature of 60 degrees Celsius is known to indicate that protein denaturation, which is a main component of meat, undergoes heat treatment at a temperature at which the coagulation start and the water division action are different, and the temperature between the coagulation start temperature and the water division action temperature is increased. It is focused on that the meat juice does not flow out and the meat does not contract by heating. This heating temperature varies depending on the meat quality and the target of cooking, but is generally 58 to 62 to 68.
It was confirmed that the temperature was ° C.
【0012】また、この凝固開始温度と分水作用開始温
度の間で加温することで、肉汁が流出せずかつ肉の収縮
が発生しない加温法として、輻射熱利用した低温低速が
利用できることに着目し、トンカツ等の前処理加熱とし
て応用した。しかしながら、低温で加熱することは、食
品加工では衛生面からの実用性を考慮する必要がある
が、サルモネラ菌やブドー状球菌は53℃以上で死滅
し、ボツヌリス菌は100℃でも死なないが、10℃以
下では繁殖しないという細菌の条件を考慮して、加熱後
に速やかに冷却し、次工程の処理を行うこととした。な
お、実験の結果、包装は必ずしも真空を要しないことを
確認した。By heating between the solidification start temperature and the water splitting start temperature, low temperature and low speed utilizing radiant heat can be used as a heating method in which the broth does not flow out and the meat does not contract. Focusing attention, it was applied as pretreatment heating for pork cutlet and the like. However, it is necessary to consider the practicality from the viewpoint of hygiene in food processing by heating at a low temperature, but Salmonella and Budococcus die at 53 ° C or higher, and Botulinum does not die even at 100 ° C, but 10 Considering the condition of bacteria that do not propagate below ℃, it was decided to cool immediately after heating and perform the treatment of the next step. As a result of the experiment, it was confirmed that the packaging does not necessarily require a vacuum.
【0013】2.加熱処理した肉等の身や具にアルファ
化したあるいはアルファ化を促進したバッター粉をつ
け、色の付き易い褐変促進タイプのパン粉の衣粉をまぶ
すことについて。食前の調理時間を短くする手法とし
て、衣を形成した後、8〜9割程度の油調を施して冷凍
したものを、食する直前に残りの1〜2割相当分を揚げ
ることも考えられる。この場合、パン粉、唐揚粉等が2
度揚げになってしまい、パン粉や唐揚粉のサクサク感、
質感を損なうことが多く、油ぽっさが残り易くなる欠点
がある。本発明では、肉には火が入った状態とし、表皮
のパン粉、唐揚粉等には火をいれずに冷凍し、食する直
前に油調等を行う1度揚げとなるように工夫した点に特
徴の一つがあるものである。そして、油調等の食前の加
熱処理を短時間に済ませることができることにより、油
切れの良さ、サクサク感、質感を保つことを実現できた
ものである。また、衣の中身である肉については、予め
加熱処理を施すことによって、消費段階での油調時間を
短縮できたが、実用化に当たっては、バッター粉とパン
粉も、油調の時間に適した配合、調整を行う配慮が必要
である。そして、この組合せが悪いと、油調時間が長く
なり、即席性を損なわせるのみならず、使用する油の寿
命に関係し、大量の廃油を発生させてしまうこととな
る。このため、冷凍の品物を短時間で油調できるように
バッター粉とパン粉も調整して使用することとした。ま
た、衣は食感に大きく影響するから、色付きの他、仕上
がりの硬さ、油切れ等の観点も満足することが実用上は
重要である。2. About adding batter powder that is pregelatinized or promoted to pregelatinize to meat and ingredients such as heat-treated meat and sprinkling browning promotion type bread crumbs that are easily colored. As a method of shortening the cooking time before meals, it is also considered that after forming a batter, it is subjected to an oily adjustment of about 80 to 90% and frozen, and the remaining 10 to 20% is fried just before eating. . In this case, 2 pieces of bread crumbs, fried chicken, etc.
It becomes deep-fried, the crunchy feeling of bread crumbs and fried chicken,
The texture is often impaired, and oil bubbles tend to remain. In the present invention, the meat is set in a fire state, and the bread crumbs, fried chicken, etc. of the epidermis are frozen without heating and devised so that the meat is fried once before being eaten. One of the features is the point. Since the pre-meal heat treatment such as oil adjustment can be completed in a short time, it is possible to maintain good oiliness, crispness, and texture. Also, for meat, which is the content of the batter, by pre-heating it, the oil conditioning time at the consumption stage could be shortened, but in practical use, batter and bread crumbs were also suitable for the oil conditioning time. Consideration for blending and adjustment is necessary. If this combination is bad, the oil conditioning time becomes long, impairing the improvability, and it causes a large amount of waste oil due to the life of the oil used. Therefore, it was decided to use batter and breadcrumbs so that the frozen product could be oiled in a short time. Further, since the batter has a great influence on the texture, it is practically important to satisfy not only the coloring but also the hardness of the finished product, the lack of oil and the like.
【0014】本発明品の実施に当たっては、これらの条
件を考慮して、パン粉とバッター粉を調整して使用する
ものである。特に、バッター粉は、アルファ化したもの
あるいはアルファ化を促進したものを、バッター液とし
て使用する。In carrying out the product of the present invention, the bread crumbs and the batter powder are adjusted and used in consideration of these conditions. In particular, as the batter powder, an alpha-modified one or an alpha-enhanced batter powder is used as the batter liquid.
【0015】3.凍結状態のまま、油を付着させて油膜
層を表面に形成することについて。衣を形成した後零下
35℃以下の雰囲気で急速冷凍し、油の散布あるいは浸
漬によって凍結した状態の衣表面に油層を形成する。な
お、この油層は必ずしも表面に連続した一様なものにす
る必要はなく、冷凍箱詰めの保護、食べるときの調理加
熱に耐え得る程度の機能を果すように点在するもので十
分であって、全体としてみて油膜層を形成する程度に付
着させる。凍結状態で油膜層を形成することで、低温下
のため油の垂れがなく、表層のみに一様に油膜層が形成
できて、余分な油が付着することなく、衣内部まで油が
浸透した場合に較べて、調理したときに良い仕上がり感
が得られる。3. About attaching oil to form an oil film layer on the surface in the frozen state. After the batter is formed, it is rapidly frozen in an atmosphere of below 35 ° C. below zero, and an oil layer is formed on the frozen batter surface by spraying or immersing oil. It should be noted that this oil layer does not necessarily have to be continuous and uniform on the surface, and it is sufficient that it is scattered so as to have a function of enduring the protection of the frozen box and the cooking and heating when eating, It is attached to the extent that it forms an oil film layer as a whole. By forming the oil film layer in the frozen state, there is no oil dripping due to the low temperature, and the oil film layer can be formed uniformly only on the surface layer, and the oil penetrated into the clothes without excess oil adhering. Compared to the case, you can get a good finish when cooked.
【0016】4.上記1,2,3の工程の一部または全
てを組み合わせて処理した後、冷凍し、必要に応じて箱
詰めし、保存・流通させることについて。パン粉をまぶ
した肉を急冷(例えば品温零下18℃以下)し、表面に
油膜を形成して再度冷凍する。その後、必要に応じて箱
詰めし、冷凍保存し、出荷する。前工程で付着させた油
が速やかに凍結して、内部までの浸透が防止でき、この
表層油膜層のため輸送等の流通過程での衝撃が緩和でき
優れた保形成が生じる。4. Regarding processing after combining some or all of the above steps 1, 2 and 3 and then freezing, packing if necessary, storing and distributing. Meat sprinkled with bread crumbs is rapidly cooled (for example, 18 ° C. or lower below the product temperature), an oil film is formed on the surface, and it is frozen again. Then, if necessary, it is packed in a box, frozen, and shipped. The oil attached in the previous step is quickly frozen and can be prevented from penetrating into the inside, and due to this surface oil film layer, the shock in the distribution process such as transportation can be mitigated, and excellent protective formation occurs.
【0017】この発明は、豚肉、牛肉、鶏肉、魚肉を対
象とした場合に有効な即席揚げ物用の冷凍食品の製造す
るおよび製造された即席揚げ物用の冷凍食品である。こ
の即席揚げ物用の冷凍食品は、主にコンビニエンススト
ア、スーパーマーケットの惣菜コーナー、外食産業、給
食サービス等の短時間に大量の数を必要とするユーザー
に適するものである。無論一般家庭での利用も可能であ
る。例えば、コンビニエンスストアでは、委託メーカー
が仕入れた凍結品を180℃で約60〜120秒間油調
し、放冷し、パックしたものを納品し、店に陳列し、要
望に応じてレンジアップして販売することができる。ま
たスーパーマーケットの惣菜コーナーでは、仕入れた凍
結品を品温零下2℃程度に半解凍して180℃で約60
〜120秒間油調し、パックしたものをホットケース陳
列して販売することができる。さらにまた、外食産業、
給食サービスは、仕入れた凍結品を品温零下2℃程度に
半解凍して180℃で約60〜120秒間油調し、トッ
ピングしたものをお客に提供することができるなど、状
態に応じた利用が可能である。一般家庭でも、油でこの
冷凍トンカツ等を揚げることもできる。The present invention provides a frozen food for instant fried, which is effective for pork, beef, chicken, and fish, and a frozen food produced for the instant fried. This frozen food for instant fried food is mainly suitable for users who need a large number of foods in a short time, such as convenience stores, prepared food corners in supermarkets, food service industries, and catering services. Of course, it can also be used in ordinary households. For example, in a convenience store, frozen products stocked by a consignment manufacturer are oil-conditioned at 180 ° C for about 60 to 120 seconds, allowed to cool, delivered in the packed product, displayed in the store, and range-up on request. Can be sold. Also, in the prepared food corner of the supermarket, the frozen products purchased are thawed halfway to about 2 ℃ below the product temperature, and about 60 ℃ at 180 ℃.
It can be oiled for ~ 120 seconds, and the packed product can be displayed in a hot case for sale. Furthermore, the food service industry,
The catering service can be used depending on the conditions, such as half-thawing the frozen products purchased to about 2 ° C below the product temperature, adjusting the oil at 180 ° C for about 60 to 120 seconds, and providing the toppings to customers. Is possible. At home, you can fry this frozen pork cutlet with oil.
【0018】さらに、本油膜層タイプの製品の特徴は、
そのまま電子レンジ、オーブン、フライパンを使用し、
油を使わずにそのまま加熱することでトンカツを揚げた
状態にすることができる。(調理時間は、能力にもよる
が平均、180℃、60〜120秒間と油調時間と同
じ。)Further, the characteristics of the oil film layer type product are as follows.
Just use the microwave oven, oven and frying pan,
Tonkatsu can be fried by heating it without using oil. (The cooking time is the same as the oil-conditioning time, which is an average of 180 ° C and 60-120 seconds depending on the ability.)
【0019】[0019]
【実施例】図2は本発明の実施例で作成された冷凍トン
カツの断面図である。EXAMPLE FIG. 2 is a cross-sectional view of a frozen pork cutlet produced in an example of the present invention.
【0020】実施例1 ローストンカツ 最終仕上がり約120グラムの冷凍ローストンカツを次
の要領で製造した。 原料肉:冷凍ロース肉、5m/mアンダー 解凍:自然状態下において、解凍棚にて中心温度2
〜3℃に解凍 1次整形:軟骨、血合、脂肪の一部等の不適当部を
除去した。 下処理:ピックルパウダー水溶液をロータリーマッ
サージ機使用して処理した。 充填および成型:定形性維持のため、リテナーの中
に均一に肉を詰め成型した。 加熱:輻射熱を利用した低温低速調理オーブンを使
用して、中心温度65℃に保ち4時間30分加熱した。 成型枠除去:成型用のリテナーを外し、加熱工程で
発生したドリップを除去した。 放冷:常温に放置して表面の粗熱を除去して、品温
を60℃とした。 パーシャル凍結:中心温度を約零下3℃に凍結し
た。 ▲10▼ ケーシング除去:ケーシングを除去して、品
温を零下2℃〜零下1℃に調整した。 ▲11▼ スライス:ミートスライサーを使用して80
g/枚にスライスした。 ▲12▼ 打ち粉、バッター付:アルファ化したバッタ
ーをバッターマシンを使用して付着させた。 ▲13▼ パン粉付:パン粉をブレッダーマシンを利用
して付着させた。 ▲14▼ 急速凍結:品温を零下18℃以下に凍結す
る。 ▲15▼ 油膜形成:油を凍結したままのパン粉の表面
に散布して油膜を形成した。 ▲16▼ 検査:金属の有無、重量を検知、測定する。
120g±2gを標準とする。 ▲17▼ 箱詰め:70枚/箱とした。 ▲18▼ 冷凍保管:零下25℃の保管庫に保管した。 この実施例で作成された冷凍トンカツを図2に示す。7
は低温で加熱処理された肉、8はアルファ化したバッタ
ー粉、9はパン粉、10は油膜層を示す。Example 1 Lawston Cutlet A frozen roston cutlet having a final finish of about 120 grams was produced in the following manner. Raw meat: Frozen loin, 5 m / m under Thaw: Central temperature 2 on the thaw shelf under natural conditions
Thaw to ~ 3 ° C Primary surgery: Unsuitable parts such as cartilage, blood clot, and part of fat were removed. Preparation: An aqueous pickle powder solution was processed using a rotary massage machine. Filling and molding: In order to maintain the regularity, meat was uniformly packed and molded in the retainer. Heating: Using a low-temperature low-speed cooking oven using radiant heat, the central temperature was kept at 65 ° C and heating was performed for 4 hours and 30 minutes. Molding frame removal: The retainer for molding was removed, and the drip generated in the heating process was removed. Cooling: Allowed to stand at room temperature to remove surface rough heat and set the product temperature to 60 ° C. Partial freezing: The center temperature was frozen at 3 ° C below about zero. (10) Casing removal: The casing was removed and the product temperature was adjusted to 2 ° C below zero to 1 ° C below zero. ▲ 11 ▼ Slice: 80 using meat slicer
Sliced to g / sheet. (12) Dust, with batter: The alpha-modified batter was attached using a batter machine. (13) With bread crumbs: Bread crumbs were attached using a blender machine. (14) Rapid freezing: Freeze the product temperature below 18 ° C below zero. (15) Oil film formation: The oil film was formed by spraying the oil on the surface of the bread crumbs in the frozen state. (16) Inspection: Presence or absence of metal and weight are detected and measured.
The standard is 120 g ± 2 g. (17) Box packing: 70 sheets / box. (18) Frozen storage: Stored in a storage room at 25 ° C below zero. The frozen pork cutlet prepared in this example is shown in FIG. 7
Indicates meat that has been heat-treated at low temperature, 8 indicates batter flour that has been gelatinized, 9 indicates bread crumbs, and 10 indicates an oil film layer.
【0021】実施例2 チキンカツ 最終仕上がり約160グラムの冷凍チキンカツを次の要
領で製造した。 原料肉:100g±3gの冷凍の鶏もも開きを準
備。 解凍:自然状態下において、解凍棚にて中心温度2
〜3℃に解凍 下処理:ピックルパウダー水溶液を液温5℃以下に
保ちロータリーマッサージ機使用して、運転10分−休
止5分を3回の45分処理した。 充填・ケーシング:原料肉を10〜20枚、一定の
厚みになるよう袋に詰め、真空包装した。 加熱:輻射熱を利用した低温低速調理オーブンを使
用して、中心温度58℃に保ち2時間30分加熱した。 開袋:開袋し、加熱工程で発生したドリップを除去
した。 放冷:常温に放置して放冷した。 急速凍結:中心温度を約零下18℃にバラの状態で
凍結した。(なお、この工程は省略して次工程に回すこ
ともできる。) 打ち粉、バッター付:アルファ化したバッターをバ
ッターマシンを使用して付着させた。 ▲10▼ パン粉付:パン粉をブレッダーマシンを利用
して付着させた。 ▲11▼ 急速凍結:品温を零下18℃以下に凍結す
る。 ▲12▼ 油膜形成:油を凍結したままのパン粉の表面
に散布して油膜を形成した。 ▲13▼ 検査:金属の有無、重量を検知、測定する。
120g±2gを標準とする。 ▲14▼ 箱詰め:70枚/箱とした。 ▲15▼ 冷凍保管:零下25℃の保管庫に保管した。Example 2 Chicken Cutlet Frozen chicken cutlet with a final finish of about 160 g was produced in the following manner. Raw meat: Prepare 100g ± 3g frozen chicken thigh open. Thaw: Under natural conditions, the center temperature is 2 on the thaw shelf.
Thawing to -3 ° C Lowering treatment: The pickling powder aqueous solution was kept at a liquid temperature of 5 ° C or less and a rotary massage machine was used to treat the operation for 10 minutes-5 minutes for rest for 45 minutes three times. Filling / casing: 10 to 20 pieces of raw meat were packed in a bag so as to have a constant thickness, and vacuum packed. Heating: Using a low-temperature low-speed cooking oven utilizing radiant heat, the central temperature was kept at 58 ° C. and heating was performed for 2 hours and 30 minutes. Opening the bag: Opening the bag and removing the drip generated in the heating step. Cooling: It was left to cool at room temperature. Quick freezing: The center temperature was frozen at about 18 ° C below zero in a loose state. (In addition, this step can be omitted and it can be sent to the next step.) Dust and batter: An alpha-modified batter was attached using a batter machine. (10) With bread crumbs: Bread crumbs were attached using a blender machine. (11) Rapid freezing: Freeze the product temperature below 18 ° C below zero. (12) Oil film formation: Oil was sprayed on the surface of the bread crumbs as they were frozen to form an oil film. (13) Inspection: The presence or absence of metal and the weight are detected and measured.
The standard is 120 g ± 2 g. (14) Box packaging: 70 sheets / box. (15) Frozen storage: Stored in a storage room at 25 ° C below zero.
【0022】[0022]
【発明の効果】本発明の主な効果は、 1.素材の中心温が素材のタンパク質が凝固する温度域
であって、分水作用開始温度以下の低温領域で芯まで十
分に火をいれることで、肉汁や素材のエキスが外部へ流
出することなく、素材内部に保たれ、柔らかさ、旨みが
残ること、ソフトな美味しさの素となること、 2.低温で長時間加熱することで、肉の収縮を抑えたま
ま中心部まで火をいれることができること、歩留りが向
上すること、 3.加熱処理素材を用いるために短時間の揚げ処理です
むこと、油調の場合は生肉を揚げる場合に比して約1/
5〜1/8に短縮できること、 4.短時間の揚げ処理により、肉の収縮を抑えることが
できて、揚げ工程での衣と具との剥離が防止できるこ
と、 5.冷凍した状態で油膜層を形成するために余分な油の
付着が少なく、電子レンジ等での加熱調理した後も、油
切れが悪くならず、油っぽいものとならないこと、 6.表面の油膜層がパン粉等の衣の保護材となって、冷
凍箱詰めの際の衣表面の凸面の破損等外形の崩れが防止
でき、食べるときのサクサク感など歯触りが得られるこ
と、 7.パン粉、バッター粉の部分は一回の加熱で済むので
衣の美味しさが損なわれないこと、 8.加熱処理した素材を使用しているため、家庭等のユ
ーザーにおいては、冷凍状態のまま油をほとんど使用す
ることなく(廃油の発生量が少ない)フライパン、オー
ブン、電子レンジ等で芯にやや熱が加わる程度までの加
熱で揚げたて感のあるトンカツ類を作ることができるこ
と、である。The main effects of the present invention are: The core temperature of the material is the temperature range where the protein of the material coagulates, and by sufficiently setting the fire in the low temperature range below the water splitting start temperature, the gravy and material extract do not flow out, Being kept inside the material, leaving softness and umami, and becoming the source of soft taste. 2. By heating at a low temperature for a long time, it is possible to set fire to the center while suppressing the shrinkage of meat, and improve the yield. Since it uses a heat-treated material, it only needs to be fried for a short period of time.
3. Can be shortened to 5/8. 4. Short-time frying treatment can suppress the shrinkage of meat and prevent the peeling of clothes and ingredients during the frying process. 5. Since the oil film layer is formed in the frozen state, the amount of excess oil attached is small, and even after cooking with a microwave oven, the oil will not run out and will not become oily. 6. The oil film layer on the surface serves as a protective material for clothes such as bread crumbs to prevent the outer shape from collapsing due to damage to the convex surface of the clothes when packed in a frozen box and to provide a crunchy texture when eating. 7. The bread crumbs and batter crumbs only need to be heated once, so the taste of the batter is not compromised. Because the heat-treated material is used, users at home etc. use a little oil in the frozen state (the amount of waste oil is small), and the core gets a little heat in a frying pan, oven, microwave oven, etc. That is, it is possible to make pork cutlet with a deep-fried feeling by heating to the extent that it is added.
【図1】本発明の概略工程図である。FIG. 1 is a schematic process diagram of the present invention.
【図2】本発明の実施例で作成された冷凍トンカツの断
面図である。FIG. 2 is a cross-sectional view of a frozen pork cutlet produced in an example of the present invention.
【図3】(イ)は従来の冷凍トンカツの冷凍状態を示す
断面図、(ロ)は従来の油調後の状態を示す断面図であ
る。FIG. 3A is a sectional view showing a frozen state of a conventional frozen pork cutlet, and FIG. 3B is a sectional view showing a state after a conventional oil conditioning.
7 肉 8 バッター粉 9 パン粉 10 油膜層 7 Meat 8 Batter flour 9 Bread flour 10 Oil film layer
Claims (6)
結状態で衣の表層のみに油膜層を形成したことを特徴と
する即席揚げ物用の冷凍食品。1. A frozen food for instant fried food, characterized by having an oil film layer formed only on the surface layer of the garment in a frozen state after garmenting with a heat-treated material.
する温度域であって、分水作用が生ずる以下の温度で、
包装した素材に加熱処理を施し、当該加熱処理素材を用
いて衣付けした後、凍結状態で衣の表層のみに油膜層を
形成したことを特徴とする即席揚げ物用の冷凍食品。2. The central temperature of the material is a temperature range in which the protein of the material is coagulated, and at a temperature below the water-dividing effect,
A frozen food for instant fried food, characterized in that after the packaged material is subjected to a heat treatment, and the heat-treated material is used for coating, an oil film layer is formed only on the surface layer of the clothing in a frozen state.
する温度域であって、分水作用が生ずる以下の温度で、
包装した素材に加熱処理を施した後、当該加熱処理素材
を用いて衣付けして凍結し、凍結状態で衣の表層のみに
油膜層を形成したことを特徴とする即席揚げ物用の冷凍
食品の製造方法。3. The central temperature of the material is a temperature range in which the protein of the material is solidified, and at a temperature below the water-dividing effect,
After the heat treatment of the packed material, it is garmented and frozen using the heat-treated material, and in the frozen state, an oil film layer is formed only on the surface layer of the garment, for the frozen food for instant fried food. Production method.
パク質が凝固する温度域であって、分水作用が生ずる以
下の温度で加熱処理した加熱処理素材を用いて衣付けし
た後凍結し、凍結状態で衣の表層のみに油膜層を形成し
たことを特徴とする即席揚げ物用の冷凍食品の製造方
法。4. The center temperature of the vacuum-packed material is a temperature range in which the protein of the material is coagulated, and is heat-treated at a temperature below which water-dividing action is applied. A method for producing a frozen food for instant fried food, wherein an oil film layer is formed only on the surface layer of the batter in a frozen state.
熱手段を用いて、素材の中心温が素材のタンパク質が凝
固する温度域であって、分水作用を生ずる以下の温度で
加熱処理した加熱処理素材を用いて衣付けした後、凍結
状態で衣の表層のみに油膜層を形成したことを特徴とす
る即席揚げ物用の冷凍食品の製造方法。5. A heat treatment using a heating means utilizing steaming, boiling water or radiant heat at a temperature in which the central temperature of the material is a temperature range where the protein of the material is coagulated and the water-dividing effect is generated. A method for producing a frozen food for instant fried food, comprising forming an oil film layer only on the surface layer of the batter in a frozen state after battering with the material.
象として、請求項3,4,5項記載の、いずれかの方法
を用いて製造された冷凍即席油調タイプのカツ類。6. A frozen instant oil-conditioning type cutlet produced by using any of the methods according to claim 3, 4 or 5 for a material selected from pork, beef and chicken.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7196913A JP2791651B2 (en) | 1995-06-29 | 1995-06-29 | Frozen food for instant frying and method for producing the same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7196913A JP2791651B2 (en) | 1995-06-29 | 1995-06-29 | Frozen food for instant frying and method for producing the same |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH099886A true JPH099886A (en) | 1997-01-14 |
JP2791651B2 JP2791651B2 (en) | 1998-08-27 |
Family
ID=16365751
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP7196913A Expired - Fee Related JP2791651B2 (en) | 1995-06-29 | 1995-06-29 | Frozen food for instant frying and method for producing the same |
Country Status (1)
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JP (1) | JP2791651B2 (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100443548B1 (en) * | 2002-06-29 | 2004-08-09 | 최재영 | method for cooking cutlets |
GB2518466A (en) * | 2014-03-03 | 2015-03-25 | Havelok Ltd | Food preparation method |
JP5753954B1 (en) * | 2014-02-03 | 2015-07-22 | プリマハム株式会社 | Oil-free layered cutlet |
JP2015186481A (en) * | 2015-05-11 | 2015-10-29 | 藤村 昌弘 | Method of cooking soft fried pork cutlet in one minute |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS50121447A (en) * | 1974-03-12 | 1975-09-23 |
-
1995
- 1995-06-29 JP JP7196913A patent/JP2791651B2/en not_active Expired - Fee Related
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS50121447A (en) * | 1974-03-12 | 1975-09-23 |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100443548B1 (en) * | 2002-06-29 | 2004-08-09 | 최재영 | method for cooking cutlets |
JP5753954B1 (en) * | 2014-02-03 | 2015-07-22 | プリマハム株式会社 | Oil-free layered cutlet |
WO2015114832A1 (en) * | 2014-02-03 | 2015-08-06 | プリマハム株式会社 | Non-fried stacked cutlet |
GB2518466A (en) * | 2014-03-03 | 2015-03-25 | Havelok Ltd | Food preparation method |
GB2518466B (en) * | 2014-03-03 | 2015-08-12 | Havelok Ltd | Food preparation method |
JP2015186481A (en) * | 2015-05-11 | 2015-10-29 | 藤村 昌弘 | Method of cooking soft fried pork cutlet in one minute |
Also Published As
Publication number | Publication date |
---|---|
JP2791651B2 (en) | 1998-08-27 |
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